Preheat your oven to 350 degrees/F and prepare an 8x8 or 9x9 baking dish by spraying with non-stick spray and line with parchment paper for easy removal of the bars.

In the bowl of a stand mixer equipped with a paddle attachment, cream together the butter and brown sugar until light in color and fluffy.

Add in egg yolk, banana, and vanilla and mix until combined.

Add in the flour and salt and mix until there are no dry spots remaining.

Press the blondie batter into the bottom of the prepared pan to form the crust. Bake for 15-20 minutes or until set and golden brown. Remove from oven and cool.

In a stand mixer with a whisk attachment, whisk the heavy cream on high speed for 2-3 minutes until you get stiff peaks.

In another mixing bowl, cream the cream cheese for 2-3 minutes until soft and there are no lumps.

Slowly add sugar, banana pudding mix, milk, and vanilla.

Once the cream cheese mixture comes together, carefully fold in the whipped cream, being careful not to over mix.

Spread the cream cheese mixture over the crust and smooth the top. Top with crushed Nilla Wafers and freeze for at least 2 hours to overnight.

Remove from the freezer and remove the bars by gently pulling on the parchment paper and place on a cutting board. Cut into 12 equal pieces and serve.

Keep any leftovers in an airtight container in the freezer for up to a week.